Chutneys And Dips You Can Make With Peanuts
Peanuts are not only meant to be eaten as bar snacks, they make for some excellent chutneys and dips too. Here are 5 amazingly delicious ways with which you can turn peanuts into yummy chutneys.
Peanuts are a great way to add crunch to your regular bowl of poha, sabudana khichdi or aloo chaat. Not only that, peanuts are one of the most popular bar snacks throughout the world. In fact, we love them so much that we did an entire review of the tastiest Haldiram’s peanuts you can find. If you have some peanuts in your pantry, here are five chutneys and dips you can make with them in just a few minutes.
Table of Contents
1) Thai Satay Sauce
If you are craving some Thai flavors, make a nutty peanut sauce at home. Vegetables like broccoli, bell peppers, and zucchini, cottage cheese, tofu or boneless chicken can be turned into a satay and served with this appetising peanut sauce. Made with roasted peanuts, garlic and coconut milk, Thai peanuts sauce also uses soy sauce, brown sugar, and sesame oil. This dipping sauce can also be used for dim sums, wantons and tempura vegetables. If you like oriental flavors, you can make a batch and store it for up to a week in the refrigerator.
2) Chana Dal And Peanut Chutney
This chutney is addictive and you will have to make a BIG batch if you want everyone to taste it. The key ingredients are (no points for guessing) peanuts and chana dal. Add salt, ginger and green chilies while blitzing to enhance the flavor. Temper the chutney with mustard seeds, curry leaves, and dried red chilies. You can also make this chutney with bhuna chana. Serve with dosa, idli, vada or appams.
3) South Indian Style Tomato And Peanut Chutney
The key ingredients for this zesty chutney are peanuts, tomatoes and urad dal which give it a distinct taste. Make sure you add garlic and green chilies to the chutney in appropriate amounts – too much will ruin the taste of peanuts and if it’s too less, the whole experience of eating the chutney will be lost. Serve this chutney with idli, vadas, dosas or even tomato/ lemon rice. The family will be surprised at how ‘restaurant-like’ this chutney has turned out to be with such little effort.
4) Maharashtrian Shengdana Chutney
Well, it’s not a chutney. It’s more of a dry rub but we only have two words for this ‘chutney’ – OH WOW! Just a handful of ingredients including peanuts, garlic, and red chilies, this Maharashtrian Shengdana Chutney can be enjoyed with vada pav, dabeli, bhakri or even sprinkled on top of a simple plate of dal-chawal. It is a burst of flavor and will surely increase the taste of the dish to a whole new level.
5) Peanut Butter And Cinnamon Dip
You know, you can make peanut butter at home? Yes, it’s easy and will literally take 5 minutes. Once you have some peanut butter handy, you can turn it into a yummy sweet dip with cinnamon, brown sugar and a dollop of yogurt. Whip it nicely till everything is well combined. Add chocolate chips, if you have them handy. Serve with apple wedges, pears, vanilla wafers or animal crackers. This dip is rich and the kids will love it.
Nuts About Peanuts?
Brands of peanuts that are easily available online –
1. Vedaka Raw Peanuts
- No artificial flavors
- No preservatives
2. Organic Tattva Peanuts
- Organically grown without pesticides and fertilizers
- 100% vegan and gluten free
3. Diamond Peanut
- Contains ground nut seeds and iodised salt.
- Remove skin before consumption.
4. Pro Nature Organic Peanuts
- No GMO used in production
- 100% organic
Which is your favorite peanut based-chutney or dip? We would love to hear about your innovative recipes. Comment below.
Out of ideas for your next meal? Worry not, we’ve got your back! A set of fresh ideas and suggestions to keep your menus interesting! Read these posts to help you choose what to cook for the next meal using regular staples like atta, suji, moong dal, rice and potatoes. We will also give you tips on how to use common condiments like mayonnaise and spices like jeera and turmeric in your diet to maximise the usage of everyday products.
About The Author
Nishtha Asrani Sethi, born and brought up in Delhi, is a content writer who has previously worked with NDTV and Resolver. Her roots are deep within the food industry, thanks to her family business and a keen interest in contemporary food products. Nishtha loves to serve her articles with a side of humor. Her Bachelor’s degree in Home Science comes in handy while researching the science behind the food. When she is not trying to win a battle of fries vs fruit with her daughter, she is busy experimenting with her huge joint family with crazy recipes.